It was further indicated that the apparent volume of CTCBE was decided by the crystallization temperature.

进一步表明CTCBE在自然缓冷固化的表观体积根本上由其结晶温度决定。

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The influences of lecithin on the tempering process and anti-blooming property of CTCBE chocolate and CB chocolate were studied.

探索磷脂对CTCBE及CB两种巧克力调温工艺及抗霜性的影响。

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Crystallization behavior of cocoa butter (CB) and Chinese tallow cocoa butter equivalent (CTCBE) are studied using powder X-ray diffraction (XRD) and differential scanning calorimetry (DSC).

为了解这一现象与CTCBE结晶行为的关系，拟用X粉末衍射和差示扫描量热法对乌桕类可可脂和天然可可脂在不同条件下的结晶行为进行了研究。

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Crystallization behavior of cocoa butter (CB) and Chinese tallow cocoa butter equivalent (CTCBE) are studied using powder X-ray diffraction (XRD) and differential scanning calorimetry (DSC).

为了解这一现象与CTCBE结晶行为的关系，拟用X粉末衍射和差示扫描量热法对乌桕类可可脂和天然可可脂在不同条件下的结晶行为进行了研究。

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